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Category — dehydrator recipes

Raw Jicama Chips Recipe – Dehydrated

jicama chips recipe

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

My husband is an avid snacker, but he is not easily impressed by my dehydrator creations. So I was pleasantly surprised when he actually liked my raw jicama chips recipe and started munching them while watching T.V. No small victory for this healthy chef!

I think you are going to like them too. These raw jicama chips are sweet with a spicy kick and chewy kinda like a veggie jerky (verky?).  Nibble on raw jicama chips any time you get a snack attack.

Jicama is one of my favorite vegetables because it’s crisp, water rich, and slightly sweet. I am lucky that in California I can find organic jicama in some health food stores, but you might have to go to a Mexican market to find even conventional jicama. If you can’t find jicama, you can use zucchini or even raw eggplant for this raw recipe.

You will need a mandoline for this recipe, but if you don’t have one, just slice the jicama as thinly as possible with a sharp knife. I like the Kyocera Adjustable Mandolin Slicer. (Just be sure to use your handguard, so you don’t accidentally cut yourself.)

You will also need a dehydrator for this raw jicama chips recipe. If you don’t have a dehydrator, I highly recommend getting one. They are not as expensive as you might think and they can actually save you money in the long run by dehydrating produce that might go bad otherwise. They especially come in handy in the summertime when stone fruit and tomatoes are in season.

One last note, this recipe has some ingredients that are not technically considered “raw”, so feel free to make substitutions. However, jicama chips are way better for you than fried snacks in my opinion.

Without further ado . . .

raw jicama chips

Raw Jicama Chips Recipe

1 medium jicama (about 6 inches in diameter)
½ cup orange juice
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 tablespoon tamari
1 tablespoon extra virgin olive oil
½ teaspoon chili powder
¼ teaspoon cayenne powder
¼ teaspoon smoked paprika (or chipotle powder or regular paprika)

Peel the jicama and then cut it into 3 large pieces. Slice the jicama one piece at a time using a mandoline (on the thinnest setting) into strips (or just use a knife if you don’t have a mandoline). Put the jicama in a shallow dish (I used a glass lasagna dish). Put the rest of the ingredients in a bowl and whisk to make a marinade and then pour the marinade over the jicama strips. Marinate the jicama strips in the refridgerator for at least 3 hours.

raw jicama chips recipe

Then lay the strips on dehydrator trays by arranging them very close to each other because when jicama dehydrates, it shrivels up and shrinks to about half its size. Dehydrate at 145 degrees for the first hour and then turn the temperature down to 118 degrees and dehydrate for about 18 hours until they are dry and chewy (drying time depends on how thinly they are sliced and humidity). Flip them over half way through. Enjoy!

  • If you don’t have a dehydrator you can get one here
  • You can get a good organic chili powder here

Thank you for visiting the Raw Glow Blog, if you liked this raw jicama chips recipe please “like it” below. Comments are always welcome.


Excalibur America's Best Dehydrator

February 24, 2014   No Comments

Raw Zucchini Chips – Made in the Dehydrator

zucchini chips dehydrator

You are going to like these light and crispy raw zucchini chips. You will need a dehydrator, a mandolin slicer, zucchini, some flavorings, and you are good to go! I happened to have some dill and chives left over from my raw celery soup recipe, but you can use whatever herbs and spices you prefer.

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

raw zucchini chips

Raw Zucchini Chips

2 medium sized zucchini
2 tablespoons fresh lemon juice
1 tablespoon nutritional yeast (optional not raw)
2 teaspoons extra virgin olive oil
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh chives
1/4 – 1/2 teaspoon sea salt (I like less salt, my husband likes more)
1/8 teaspoon cracked black pepper or to taste

Slice the zucchini with a mandolin slicer (about 3mm thick). I like the Kyocera Adjustable Mandolin Slicer. (Just be sure to use your handguard, so you don’t accidentally cut yourself.) Add the zucchini slices to a large bowl and add the rest of the ingredients except for the nutritional yeast. Mix gently to make sure all the zucchini slices are covered with the marinade.

Let the raw zucchini slices marinate for at least 3 hours in the fridge to soak up the flavorings. Then lay the zucchini slices on your dehydrator trays and sprinkle each chip with sea salt, cracked black pepper, and nutritional yeast. Dehydrate for 1 hour at 145 degrees and then turn down your dehydrator to 115 degrees and continue to dehydrate until the chips are cripy, flipping them over half way through. It should take more than 12 hours to achieve crispiness.

Mine took about 16 hours, but granted I live in a very humid environment, so it might take less time for you. This recipe is for a full 4 tray (11 by 11 tray size) excalibur dehydrator, but feel free to double it if you have a bigger dehydrator. Store them in an airtight container and eat them soon, or they will get soggy. You can always re-crisp them in the dehydrator again before serving.

Thank you for visiting the Raw Glow Blog, if you liked this raw zucchini chips recipe please “like it” below. Comments are always welcome.


Excalibur America's Best Dehydrator

January 22, 2014   No Comments

Raw Food Pancakes – Raw Pancake Recipe

raw food pancakes

This is the perfect recipe for a lazy Sunday brunch, when you are craving something more substantial than a smoothie. You will need a dehydrator to make these raw food pancakes, raw and soaked buckwheat groats, bananas, and ground chia seeds. Since they are a “raw food” you won’t get the exact same texture of fluffy cooked pancakes, but for being raw, they are quite delicious and even my husband approved! Hope you enjoy this raw food pancake recipe.

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

Raw Food Pancakes – Raw Pancake Recipe

2 cups soaked raw hulled buckwheat groats (soak about 3/4 cup hulled buckwheat in water overnight in the fridge and then rinse well)
1 cup mashed banana (about 2 bananas)
1 medium sized apple peeled (about 1 cup chopped apple)
1/3 cup ground chia seeds (grind chia seeds in high speed blender or spice grinder)
2 tablespoons maple syrup (not raw, can use raw honey instead)
1 tablespoon virgin coconut oil
1/2 teaspoon powdered cinnamon
Seeds from 1 vanilla bean (or 1 teaspoon non-alcoholic vanilla extract)
2 pinches white stevia powder or to taste
Pinch sea salt

Make sure to rinse the soaked buckwheat really well in a colander. Then add the 2 cups already soaked buckwheat to the food processor with the S blade and process on high until a paste is formed. Add the rest of the ingredients to the food processor and continue to process until a wet batter is formed. Spoon the batter on lined dehydrator sheets to form 4 inch rounds. Dehydrate the pancakes at 145 degrees for 1 hour and then turn down the temperature to 118 degrees and dehydrate for another 3 hours. Flip them over and dehydrate for another 4 hours until they are firm on the outside but still soft and doughy on the inside. (8 hours total dehydration time, but it might take less for you because I live in a humid environment.) Serve with fresh fruit, a drizzle of maple syrup or raw honey, and top with a sprinkle of cinnamon. The raw pancake recipe makes about 11 small pancakes and they can be stored in the refrigerator for a few days.

raw food pancake recipe


  • In the picture above I topped the raw pancakes with chopped bananas, pears, and raisins but you can use whatever type of fruit you have available.
  • If you are not in the mood for pancakes you can spread the batter a little thinner and dehydrate a little longer to make raw food crepe like wraps that you can fill with different fillings.
  • I like to get my chia seeds here
  • You can get dehydrator sheets here
  • If you don’t have a dehydrator you can get one here

Thank you for visiting the Raw Glow Blog, if you liked this recipe please “like it” below. Comments are always welcome.


Navitas Naturals - The SuperFood Company

December 30, 2013   4 Comments

Easy Dehydrator Recipes – a Plethora of Ideas

dehydrated squash

Most people don’t realize how easy dehydrator recipes can be. Easy dehydrator recipes can be as simple as slicing fruits and vegetables and preserving them for later. If you haven’t used your dehydrator in awhile, here are some easy recipe ideas to make sure you are getting the maximum benefit out of your dehydrator.

All of these recipes were made in the Excalibur Dehydrator, but any dehydrator will do. Dehydrating times vary according to your dehydrator model, altitude, humidity, thickness and quantity of product.

1. Sun Dried Red Bell Peppers

Most people know that they can dehydrate tomatoes, but most people don’t realize how delicious dehydrated red bell peppers can be. You can use them just like you would sun dried tomatoes. They make a beautiful thickener in blended sauces and soups while adding a rich flavor.

Directions: De-seed bell peppers by removing the stem and seeds. Then slice them into rounds about half an inch thick. Dehydrate for about 12-14 hours at 115 degrees until completely dry and store them in an air tight container for later use.

2. Dehydrated Persimmons and Pears

Most people know you can dehydrate apples, but did you know you can also dehydrate other fall fruit such as thinly sliced persimmons and pears? Sprinkle with a little bit of cinnamon and they make great gifts around the holidays.

Directions: De-seed persimmons and pears and slice them into rounds about half an inch thick. (You can squeeze lemon or orange juice on the pears to prevent browning.) Sprinkle with cinnamon if desired. Dehydrate for about 12-16 hours at 115 degrees until completely dry. Store them in an air tight container for later use.

3. Natural Salt Replacement

Did you know that you can dehydrate a bunch of  yummy vegetables to make your own natural salt free seasoning? For example, you can dehydrate a combination of any of the following: celery, lemon zest, lime zest, shallots, leeks, onions, green onions, fresh herbs, hot peppers, and red cabbage to make amazing flavor combinations.

Directions: Wash your produce really well and dry with a paper towel to remove excess moisture. Slice desired vegetables very thin. Dehydrate for about 6 hours at 115 degrees or until all veggies are crisp. Grind the vegetables in a spice grinder and put in a sealed jar for later use. If kept dry, spice mixture should last a few months.

4. Dehydrated Veggie Snacks

Most people are aware that you can dehydrate fruit, but did you know dehydrating veggies can be as rewarding? Dehydrated kale and sweet potato chips have gained some popularity, but did you know you, you can dehydrate butternut squash, jicama, and cauliflower as well? Enjoy as a healthy snack when you get a craving for something crunchy.

Directions: Cut each vegetable differently according to which one you choose to use. Thinly slice butternut squash into chips using a mandoline if available, cut jicama into match stick strips, or crumble cauliflower florets. Toss desired vegetable in a drizzle of olive oil and sprinkle a dash of salt, cayenne, paprika and combine well. Dehydrate veggies at 115 degrees until desired crispiness is reached which could take anywhere from 12 to 24 hrs at 115 degrees to reach maximum crispness.

5. Transform Leftovers

Did you know you can dehydrate left over fruit smoothies to make fruit leather in your dehydrator? You can also dehydrate leftover nut based blended dressings to make raw crackers just by adding a few tablespoons ground flaxseed or other ground seeds such as sunflower, sesame, or chia. You will need teflex sheets for both of these applications. (Although if you are making crackers, you might be able to get around the teflex sheets by using a large sheet of nori seaweed instead. Just spread your cracker mixture on the nori sheet and flip over half way through the drying process.)

Directions: To make fruit leather from a left over fruit smoothie you can add a little lemon or lime juice to the smoothie to prevent browning. Then using a spatula or the back of a spoon, spread a thin layer of your smoothie onto the teflex or dehydrator sheet (you can grease the dehydrator sheet with a thin layer of coconut oil to prevent sticking). Dehydrate for approximately 12 hours at 115 degrees until pliable. Store them wrapped in plastic wrap or in a sealed container in the refrigerator and eat as soon as possible. They shouldn’t last more than a week.

If you make a lot of nut based dressings in the blender (such as tomato, macadamia nut, basil, or some similar combination) and have some left over dressing, just as add a few tablespoons ground flax or another ground up seed (if you have a Vitamix you can just grind the seeds in the blender with the rest of the dressing ingredients) and blend in any other vegetables or spices you have laying around. Add water to thin if necessary until you get a muffin batter like consistency and then spread the mixture on a teflex sheet or large nori sheet. Dehydrate at 145 for 2 hours and then 115 for 8-10 hours, flip and then continue dehydrating for another 8-10 hours until desired crispness is reached.

Hope you enjoyed these easy dehydrator recipes. Here are some more easy dehydrator recipes you might enjoy:

Dehydrated Young Coconut Recipe

Dehydrated Sweet Potato Chip Recipe

Simple Kale Chip Recipe

Please do share your favorite easy dehydrator recipes in the comment’s section below.


P.S. If you liked these easy dehydrator recipes you might enjoy the everyday raw food recipes in the e-book, What do Raw Fooder’s Eat?  *Affiliate Link

January 16, 2013   4 Comments

Simple Recipe for Kale Chips

I hope you enjoy this simple recipe for kale chips. This kale chip’s recipe can be made in the oven or the dehydrator fairly quickly and is a great substitute for potato chips. You can also experiment with different seasoning to make this recipe for kale chips your own.

recipe for kale chips

Simple Recipe for Kale Chips


1 bunch curly kale, stems removed and leaves torn into 2-inch pieces
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice (can use lemon or orange or a combination of citrus)
1 teaspoon Simply Organic All Purpose Seasoning (or any favorite seasoning such as Mexican seasoning, curry powder . . .etc.)
¼ teaspoon sea salt or to taste

In a large bowl, drizzle kale with oil, lime juice, seasoning of choice, and salt. Toss until evenly coated. I love Simply Organic all Purpose Seasoning, but you can also use Mexican seasonings, curry powder, or any type of seasoning that you like.

If you are going to make them in the dehydrator you can dehydrate them at 118 degrees for 4-6 hours or until crisp, and be sure to flip them over half way through.

If you are going to make them in the oven, heat the oven to 200 degrees. Transfer to a rimmed baking sheet and bake for 40 minutes. Remove from oven and, using a spatula, flip kale leaves over. Return to oven and continue to cook until kale is dry and crisp, about 30 minutes more. Let cool completely.

Store in an airtight container for up to 3 days. You can crisp up the kale chips again by putting them in the oven or dehydrator until they are crispy again.

I hope you enjoyed this simple recipe for kale chips and please share your own recipe for kale chips in the comments section below.


November 13, 2012   No Comments